Effects of Mountain-Basin System on Chemical Composition, Antioxidant Activity and Volatile Flavor Substances of Cabernet Sauvignon Wines in Xinjiang Region, China.

Junbo Zhang, Yapeng Qi, Ruiyang Han, Miao Cui, Feifei Gao, Ping Wang, Qinming Sun

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

7 authors.

Junbo ZhangKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Yapeng QiKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Ruiyang HanKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Miao CuiKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Feifei GaoKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Ping WangKey Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-Construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, China.

Qinming SunAgricultural College, Shihezi University, Shihezi 832003, China.

Funding

PingWang 2023NY02-1Qingming Sun 2024AB042

6 · The paper itself

Abstract

To investigate the effect of mountain-basin system on wine quality, four different regions were selected according to altitude and latitude. This work analyzed the differences in physicochemical properties, organic acids, monomeric phenols, antioxidant activity and volatile compounds of Cabernet Sauvignon wine between four regions. Comparative analysis revealed that there were significant differences in alcohol content and pH, respectively. Malic acid in organic acids was the main acid to distinguish the four regions. Correlation analysis showed that there was a significant correlation between physicochemical properties and climatic conditions in the four regions. There were significant differences in most of the monomeric phenols, and the antioxidant capacity was also significantly different. A total of 60 volatile compounds were detected, including 11 key volatile compounds, and there were significant differences in the composition of wines in the four regions. Methyl salicylate, ethyl caprate and ethyl hexanoate were the characteristic aromas in mountain front (MF) and intermontane basin (IB) regions, decanal was the characteristic aroma in sloping field (SF) region, and ethyl butyrate was the characteristic aroma in near desert (ND) region. This study further clarified the influence of climate and terrain on wine quality, and provided a better theoretical basis for the fine management of small producing areas.

Indexed as

antioxidant activitycabernet sauvignon wineclimatemountain-basin systemterrainvolatile compound

Identifiers

PMID40238211

DOI10.3390/foods14071086

PMCPMC11988972

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LicenceCC BY

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.